Before I came down to the man cave (for today) more commonly known as the games room, I had a little supper-prep/baking spree going on. Games room > man cave overnight, when caveman of the house purchased the little projector TV, at Christmas, for said games room. And you know what, I'm in favour of this for my caveman, who has very few bad "man" habits. I actually quite like the projector idea vs. the thought of a 100" TV hanging on the wall. The wall is just a wall when not projecting an image of life-like men running down the field or skating up & down the ice…& even sometimes projects an evening's enjoyment of a flick we both love.
The baking spree actually began yesterday when I took in my head that I could try a recipe out of my Grain Power cookbook for muffins. And in trying this recipe, I could make it edible for myself, still in my Simple Start phase of Weight Watchers, if I but removed the sugar for its ingredient list. The muffins are golden brown & delicious looking. And...they taste as if they have no sugar in them. Although, they have several ingredients with natural sugar included, I fear my tastebuds are tuned to baked items that contain the powder of death. Maybe by giving it such a conspiratory name, I will strive for excellence in its reduction>elimination from my diet. Once I am back to a regular Weight Watchers regimen, where I can count points & not eliminate certain foods, I can add in components that naturally add more sweetness. i.e.) dates, raisins… However, I think I will make an honest effort of trying to train my tastebuds into submission, to the fact, that they do not need the silky-smooth taste of "the powder of death"crossing my tongue in all baking. It should be noted, too, that this baking will be consumed by myself as breakfast items (when I crave muffiny, carby things so terribly!) & not as desserts!! Thanx (really!) to those of you who are striving to keep me accountable…
Sugar-Free Pineapple & Carrot Good-Grain Muffins
(& by Sugar-Free, I don't mean sub some sugar substitutey thing - give a less-sweet option a try!! I'm gonna!!)
1 can crushed pineapple (14 oz)
1 C oat flour
2/3 C sorghum flour
2/3 C millet flour
1/2 C grape seed oil
2 large eggs
2 tsp vanilla
2 tsp cinnamon
1 1/2 tsp Xanthan gum (stabilizer for gluten-free grains)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 1/2 C grated carrot
1 over ripe banana, mashed (I freeze my over ripe bananas whole, in peel, as is. When needed, I defrost a little first. They don't give off any odour & are always there, at the ready. for a baking moment) - or - 1/2 C raisins (steeped for a few mins in boiling water - you won't regret the added plumpness!!)
2/3 C organic cane sugar or coconut sugar (if you must!) - or if you are baking for your most favourite little gluten-free friends :)
Preheat oven to 375 with rack placed in centre. Spray a 12-cup muffin pan with Pam.
Drain the juice well from the pineapple & measure out 2/3 C of juice. Place pineapple juice, oat flour, sorghum flour, millet flour, sugar (if you are using,) oil, eggs & vanilla in mix-master til well blended.
Add the cinnamon, xanthan gum, baking powder, baking soda, salt & nutmeg & mix again till well incorporated.
Stir in the pineapple, carrot & banana or raisins until just mixed.
Divide evenly into the muffin tin & bake for 18-20 mins or until turning golden & spring back to touch. Cool completely. Freeze or store in ziploc in fridge. Enjoy with a hot latte by themselves or spread with a smear of Chia Jam (from earlier blog post)
Annnnnd today, I had to try the sugarless cookies I have been seeing circulating around on Facebook…
Less is More Cookie - (egg-less, dairy-less, flour-less, refined sugar-less)
Preheat oven to 350
3 bananas, mashed
1 snack-size applesauce, unsweetened
1 C quick oats
1 C large flake oats
1/4 C almond milk
1/2 C carob chips, unsweetened (could sub raisins when not on Simple Start)
1 tsp vanilla
1 tsp cinnamon
Mix all together in mix master or mix well by hand. Form into drop cookies, by the large tbsp full, onto parchment-lined cookie sheets.
Bake for 15-20 mins or until dough springs back to touch & are turning a golden brown.
*The carob chips do not really take the place of chocolate chips. They would more resemble a little bite of high-quality dark chocolate, here & there, throughout your cookie* Again, a taste I think is worth getting used to. I would have one of these little morsels alongside my Almond/Coconut latte in the morning. In fact, I can't wait for tomorrow!!!
And that's what was "on the rack" for today...
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